Cooking Steps

1. 

   Step1:First we mix the milk and yeast. Set aside.

2. 

   Step2:Cut up the chives. We only take the green one.

3. 

   Step3:Just cut the shallot, low gluten flour, salad oil, salt, baking soda into a large bowl and mix well.

4. 

   Step4:When the milk yeast liquid is poured into the bowl, it is kneaded into dough by hand, wrapped with plastic wrap, and kept for half an hour. Here I would like to tell you a lot about biscuits or, er, Chinese skin. If you need to stand still, you must stand still. The extensibility of dough is very important. Otherwise, it will shrink after you roll it into a dough.

5. 

   Step5:Put the dough on the silica gel pad and roll it with a rolling pin to make thin slices. How thin and thin can this biscuit roll? Because when it is baked, it will be a little higher.

6. 

   Step6:Use a knife to cut 5cm × 5cm cubes and rub the holes. You can also use the mold I told you yesterday to press them directly.

7. 

   Step7:Well, the flakes we just formed can be moved to the golden baking tray or non stick endless baking tray. If there is no non stick baking tray at home, please put oil paper on it.

8. 

   Step8:Preheat the oven in advance. Bake it at about 200 ℃ for 10 minutes. Be sure to stare at it. Because the temperature is very high. It's easy to paste when you get to the back.